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March 13, 2011

Shortbread Chocolate Hazelnut Tart

Last week the Kraut and I were discussing recipes that we would like to try. I mentioned a tart recipe that I had come across and suggested that I was going to try it out in a springform pan, as I did not have a tart pan. The Kraut was disgusted, dismayed...he got a bit disgruntled. How could I not have a tart pan? Was I not aware of the joy it could bring? What was I to do...I ran to the kitchen store and purchased this $9 pan that he promised would change my life.

He was right. This pan can do amazing things. It makes everyday ordinary ingredients look beautiful!

When deciding what to make with this new addition to my kitchen, I decided to combine two of my favorite things. Shortbread and Nutella. I came to this decision while eating Nutella with a spoon, which is ordinarily my favorite way to eat it.

So I came up with this. The shortbread dough is based on Ina Garten's which can be found here. I cut it in half for this recipe, you don't need a lot for the tart pan.

The pudding is based on a bunch of different recipes that I have found along the way.

It's pretty and delicious...you'll love it. Buy a tart pan if you don't have one!

Recipe

Shortbread Crust

1 and 1/2 sticks of unsalted butter, at room temperature

1/2 cup sugar, plus extra for sprinkling

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/8 teaspoon salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Press into the tart pan. Starting in the middle and working toward the sides in small batches. When you press it will push up the sides and fill in the grooves. Once even, prick with a fork along the bottom.

Bake for about 15 minutes or until just golden brown,

Pudding

1 1/2 tablespoons cornstarch

2 cups whipping cream

3/4 cups Nutella

1/2 teaspoon vanilla

1/8 teaspoon salt

1/4 cup chopped hazelnuts

Wisk the cornstarch into 1/2 cup of the cream in a small bowl. Make sure to wisk thoroughly, no lumps!

Combine the rest of the 1 1/2 cups of cream, Nutella, vanilla and salt in a saucepan. As the mixture gets hot, whisk to melt and combine the Nutella into the cream.

Bring the mixture to a boil. Continue to whisk the whole time until it is a pudding consistency.

Once it becomes a pudding, pour into the tart pan. Sprinkle with the chopped hazelnuts and refrigerate until ready to serve and cold.